Bell peppers, chicken and peanuts are served in a Dijon-wine sauce over rice for a quick delicious entree.
What You Need
Original recipe yields 4 servings
5 tsp. PLANTERS Peanut Oil, divided
1/2 of a medium green pepper, cut into strips
1/2 of a medium red pepper, cut into strips
1 lb. boneless skinless chicken breast s, cut into thin strips
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. dry white wine
1/4 tsp. cornstarch
3 Tbsp. PLANTERS Dry Roasted Unsalted Peanuts
3 cups hot cooked rice
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Please use alcohol responsibly.
Let's Make It
Heat 2 tsp. of the oil in large skillet on medium-high heat. Add peppers; cook until crisp-tender, stirring frequently. Remove from skillet; cover to keep warm. Add remaining 1 Tbsp. oil to skillet along with the chicken; cook and stir until cooked through (170°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
Combine mustard, wine and cornstarch. Add to drippings in skillet. Bring to boil, stirring constantly. Reduce heat to medium-low; cook and stir until thickened.
Add chicken and peppers to sauce in skillet; stir. Cook until heated through, stirring occasionally. Stir in peanuts. Serve over the rice.
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.